Chettinad Vegetable Biryani Recipe

  • To begin making the Chettinad Vegetable Biryani Recipe, get all the ingredients ready and keep them aside.

  • The first step is to roast all the spices. In to a pan, add the cloves, cardamom, pepper, fennel seeds, cinnamon, star anise and stone flower. Roast for about a minute until you get a roasted aroma.

  • Once roasted, grind to make a fine powder of the spices. This will be our Biryani Masala.

  • The next step is to make the Chettinad Veg Biryani. Heat ghee or oil into the pressure cooker over medium heat.

  • Add the onion, ginger, garlic and saute until the onions soften. Once the onions are softened, add the tomatoes, and cook until the tomatoes soften.

  • Finally add the vegetables, the Biryani Masala, coriander powder, red chilli powder, rice and saute for a few minutes until the rice is coated with the masalas. Stir in the mint leaves and salt.

  • Add 2 cups water and pressure cook the biryani for 2 whistles. After 2 whistles, turn the heat to low and simmer for 3 minutes and turn off the heat. Allow the pressure to release naturally.

  • Once the pressure releases, open the cooker and allow the Chettinad Veg Biryani to rest for about a minute before you stir.

  • In the meanwhile, heat ghee over medium heat. Add the cashew nuts and roast until golden and crisp.Stir in the roasted cashew nuts into the Chettinad Veg Biryani and transfer to a bowl.

  • Serve Chettinadu Vegetables Biryani along with Tomato Onion Raita and Paneer Kurma for a delicious sunday lunch.

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